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Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis
The texture of the curd of fermented dairy products is one of the primary factors of their overall quality. The flow properties of fermented dairy products have characteristic of thixotropic (pseudoplastic) type of liquids. At the same time, these products are viscoelastic systems, i.e. they are cap...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Croatian Dairy Union
2001-04-01
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| Colecção: | Mljekarstvo |
| Assuntos: | |
| Acesso em linha: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3509 |
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